Niloc’s PROTEIN PANCAKES OR WAFFLES

Niloc’s PROTEIN PANCAKES OR WAFFLES
1 c. cream style cottage cheese
4 eggs
1/4 c. flour
1/4 tsp. salt
1/4 c. oil
1 c. milk
1 Cup Protein powder, Vanilla
Whirl at high speed 1 minute. Bake on lightly greased griddle or waffle iron. Serves 3 as a main dish.

Cap'n, I was wondering when you'd offer up some interesting recipes...

God Bless ya!

when you heat protein such as a protein powder its already pre digested and it starts to denature and that changes the branch chain amino acids, which in turn effects how your body would use it

Hmmm, so what's a good substitute for the protein?

the cottage cheese is fine, its just hte protein powder, better off just drinking it as a shake. You could use that silken tofu with the cottage cheeses blend it in the blender then fold it into your batter. Extra egg whites are good, but will alter the texture of your pancakes.

Kewl...Thanks for the info...

When you gonna give us some good, healthy recipes?

Nice Recipe will give it a try.

damn i got hungry reading this

Originally Posted by pitbull

damn i got hungry reading this

Damn your always hungry I tried yoor famous bigass monster 5 pound burger..I dont see how the hell u can eat a whole onel...I ate half of one with everything on it and was about to gag i was so stuffed ..I had a bunch of steak fries with it tho..And 5 glasses of water LOL

go do a couple more sets lol youll finish it off

A FEW TIPS FOR SUBSTITUTING FAT AND SUGARS AND SALTS IN FOODS. so as everyone already knows I am the executive sous chef of a private country club. Did 2 years of college for baking and pastry arts for my associates degree. THen 2 years of college for culinary arts, and anoher associates degree. THen went to school in Boston for Nutrition for 2 years. So for me, I run the private dining room for all the members, we are very fine dining french and some Italian. but its hard being around all these nice foods, its kind of hard for me to gain weight anyways. I'm definitelly ripped been lifting for 5 years, and it shows, but I'm just not that big, especially my legs. Just bought a leg press machine, seated calf machine, and a new bench with a squat rack. and leg curl/extension machine. I have an extra room downstairs at my house, the basement is furnished, I use to rent it out, but you can hear anyhing from upstairs, me and my girl, geting down, etc... so got some very nice equipment and made me a gym. Looking into buying a cable set up soon. Sorry back to cooking

baking it is tough the recipes aren't really like just making a salsa with whats in your fridge. THeres ratio's like creme brulees for example 12 yolks to 1 1/2 cups sugar, 2 vanilla beans, 1 quart heavy cream, 1 pinch salt. done deal. Obviously fat is flavor but you can make up for it. take flank steak for example, marinate it in low sodium soy sauce, most marinades require or ask for oil, a lot of them are just a viniagrette that hasn't been emulsified, just bringing 2 ingredients that don't normally mix together and homogenous, like caesar dressing. So back to an easy marinade, good steaks you really don't have to marinate. Flank or skirt steak is great mexican flank steak, marinate it in fresh lime juice maybe 3 limes, 1 beer, 1 bunch chopped cilantro, 1 onion, 1 stalk celery, 4 cloves garlic just crushed. a couple chilies, serrano's or poblanos or jalepenos, just fresh ones chopped. maybe a Tablespooon eahc of cumin and corriander, which is just the seed for cilantro but tastes different. Never put salt into a marinade it draws out the moisture which is no good. If your curing something like smoked salmon, beef jerky its good, marinade bad. let that sit in there for 24 hours

Salsa a few ways I'll kick it down a notch so easy for even the novice cook, I'm looking out for you nolic buddy, ps did you find that dishwashing cycle? your gonna need it to work in my kitchen well good luck on that.

get your grill ripping hot or broiler

half some tomaotes and squeeze out the seeds
half a red onion and peel
leave your poblano chili whole or jalepenos or serranos

char them all up, not burnt but some charred spots, put youyr tomatoes in a food processor and just pulse ituntil tomatoes are chopped, but no a juicy, runny watery mess.
Take out the tomatoes to a bowl. Add your onions chop them up smaller at first, so you don't turn them into mush pulsing it, then stem the chilies and do the same thing,. then place them all back together and give it a couple quick pulses. Now you add lime juice cilantro salt and pepper, some cumin, and corriander and you have a roasted tomato salsa

MY FAVORITE SALSA

1 LARGE RED ONION NICELY DICED ABOUT 1/8"
(BRUNOISE IS THE FRENCH TERM)

1 YELLOW BELL PEPPER DICED 1/8" EVERYTHING GETS CUT THE SAME SIZE SO i'LL JUST WRITE THE INGEDIENTS
2 ORANGE BELL PEPPERS

1 WHOLE BULB OF RAOSTED GARLIC EASISET WAY CUT THE TOP OFF, DRIZZLE WITH A MINUTE BIT OF EXTRA VIRGIN OLIVE OIL WRAP IN FOIL DO AT 325 DEGREES FOR 45 TO AN HOUR, THEY SQUEEZE OUT PERFECLY SOFLTY WHEN DONE, MASH WITH A LITTLE KOSHER SALT AND THE SIDE OF YOUR KNIFE

1 RED BELL PEPPER
1 GREEN BELL PEPPER
FRUIT, I LIKE MANGO, PAPAYA, PINEAPPLE, PEACH YOU COULD CHAR SOME PEACHES ON THE GRILL AND USE THEM. iF USING PINEAPPLE USE BASIL INSTEAD OF CILANTRO, MAYBE EVEN SOME PINENUTS FOR PROTEIN AND SOME OMEGA 3 FATTY ACIDS, AND THEY JUST HAVE A GREAT TASTE AND TEXTURE, BUT TOAST THE PINENUTS FIRST IN A DRY FRYING PAN IN A 325 DEGREE OVEN JUST WATCH THEM, THEY BURN EASILY AND THEY ARE NOT THE CHEAPEST NUTS IN THE WORLD, DUE TO THEIR USE IN PESTO.

mE i LIKE MANGO THE BEST SOE 2 TO 3 OF THEM, THE CORE RUNS FUNNY SO LOOK UP ONLINE SEE HOW ITS CUT

Basic Vinaigrette for Almost all salsas

1/2 cup fresh squeezed lime juice
1/4 cup honey something good, not that cheap crap in that cheesy little bear
1 bunch chopped cilantro
1/4 cup red wine vinegar, with the pineapple basil and pinenuts I like rice wine vinegar
1/4 cup of extra virgin olive oil or you could reduce it or just leave it out, better with but what can you do

you could also add 2 avacados to it for some good fats and great flavor. or lose the fruit and just quarter 12 tomatoes and ake the seeds out and then you have your fresh tomato salsa. Just taste everything and make sure you have the right amount of salt, food tastes like nothing witihout salt. But Salsa is a great way to get some vegetables in you, plus they are usually raw so you get all the nutrients. Roasted peppers work well also, whether you do them yourself like me or buy the mad ndrain them. You could even use a little of the liquid they come in in the dressing

Tomatillo Salsa my favorite

20 tomatillos husks removed
3 vidallia onions or maui or walla walla onions
1 whole bulb of roasted garlic
1 bunch cilantro
3 serrano chilies
4 to 5 limes
2 tablespoons honey
1/8 cup red wine vinegar

Char everything under the broiler or on the grill, I prefer the grill you get that nice smoky taste. Almost burn the tomatillos, these need to be cooked a few minutes they are no good raw. get some color on all the veggies especially the tomatillos a lot of black on them. Put everything in your food processor or blender and puree it, add a nice pinch of salt a little fresh cracked pepper, your honey, red wine vinegar, about 1/2 the lime juice, then taste does it need more acidity, add the lime juice more salt, etc.. TASTE this salsa is awesome, salsa verde. Salsa's are great in the summer fresh veggies its cold, to go on top of that nice grilled chix breast or steak, lamb chops, veal chops. VEAL CHOPS with that pineapple, basil and pinenut salsa. Over some rissotto and maybe some grilled asparagus.

just remeber cooking is not hard, its all understanding techniques, grilling, braising, roasting, sauteeing, frying, poaching, curing, blanching, pan frying, ONCE YOU KNOW HOW TO MAKE ONE CREAM SOUP YOU KNOW HOW TO MAKE THEM ALL. The Technique stays the same the ingrediens change. I'm out time to get 18 holes in before work, Later guys, want a recipe or a little sw iron chef me adn niloc

also with baking like bownies and cakes and all, you can substitute the oil with a nice organic applesauce, or a lowfat peanut buter just the peanut butter needs to be warm and you need whisk to incoporate it into the batter, peanut butter would probably work in those pancakes

Originally Posted by chefbrady12

Tomatillo Salsa my favorite

20 tomatillos husks removed
3 vidallia onions or maui or walla walla onions
1 whole bulb of roasted garlic
1 bunch cilantro
3 serrano chilies
4 to 5 limes
2 tablespoons honey
1/8 cup red wine vinegar

Char everything under the broiler or on the grill, I prefer the grill you get that nice smoky taste. Almost burn the tomatillos, these need to be cooked a few minutes they are no good raw. get some color on all the veggies especially the tomatillos a lot of black on them. Put everything in your food processor or blender and puree it, add a nice pinch of salt a little fresh cracked pepper, your honey, red wine vinegar, about 1/2 the lime juice, then taste does it need more acidity, add the lime juice more salt, etc.. TASTE this salsa is awesome, salsa verde. Salsa's are great in the summer fresh veggies its cold, to go on top of that nice grilled chix breast or steak, lamb chops, veal chops. VEAL CHOPS with that pineapple, basil and pinenut salsa. Over some rissotto and maybe some grilled asparagus.

This looks awesome chefbrady..I never had salsa like this..Im a big fan of it tho the hotter the better just no habenero peppers even if there minced in small quantities..Im gonna have to try this recipe out looks really great ecspecially with the cilantro and all in it...

Originally Posted by chefbrady12

also with baking like bownies and cakes and all, you can substitute the oil with a nice organic applesauce, or a lowfat peanut buter just the peanut butter needs to be warm and you need whisk to incoporate it into the batter, peanut butter would probably work in those pancakes

organic apple sauce thats sounds refreshing and yummy

Bro that does sound good Im gonna try that.

Originally Posted by chefbrady12

MY FAVORITE SALSA

1 LARGE RED ONION NICELY DICED ABOUT 1/8"
(BRUNOISE IS THE FRENCH TERM)

1 YELLOW BELL PEPPER DICED 1/8" EVERYTHING GETS CUT THE SAME SIZE SO i'LL JUST WRITE THE INGEDIENTS
2 ORANGE BELL PEPPERS

1 WHOLE BULB OF RAOSTED GARLIC EASISET WAY CUT THE TOP OFF, DRIZZLE WITH A MINUTE BIT OF EXTRA VIRGIN OLIVE OIL WRAP IN FOIL DO AT 325 DEGREES FOR 45 TO AN HOUR, THEY SQUEEZE OUT PERFECLY SOFLTY WHEN DONE, MASH WITH A LITTLE KOSHER SALT AND THE SIDE OF YOUR KNIFE

1 RED BELL PEPPER
1 GREEN BELL PEPPER
FRUIT, I LIKE MANGO, PAPAYA, PINEAPPLE, PEACH YOU COULD CHAR SOME PEACHES ON THE GRILL AND USE THEM. iF USING PINEAPPLE USE BASIL INSTEAD OF CILANTRO, MAYBE EVEN SOME PINENUTS FOR PROTEIN AND SOME OMEGA 3 FATTY ACIDS, AND THEY JUST HAVE A GREAT TASTE AND TEXTURE, BUT TOAST THE PINENUTS FIRST IN A DRY FRYING PAN IN A 325 DEGREE OVEN JUST WATCH THEM, THEY BURN EASILY AND THEY ARE NOT THE CHEAPEST NUTS IN THE WORLD, DUE TO THEIR USE IN PESTO.

mE i LIKE MANGO THE BEST SOE 2 TO 3 OF THEM, THE CORE RUNS FUNNY SO LOOK UP ONLINE SEE HOW ITS CUT

Basic Vinaigrette for Almost all salsas

1/2 cup fresh squeezed lime juice
1/4 cup honey something good, not that cheap crap in that cheesy little bear
1 bunch chopped cilantro
1/4 cup red wine vinegar, with the pineapple basil and pinenuts I like rice wine vinegar
1/4 cup of extra virgin olive oil or you could reduce it or just leave it out, better with but what can you do

This should have been a whole new thread on it's own...Great recipe...

Originally Posted by Action

This should have been a whole new thread on it's own...Great recipe...

this one looks great but the fruit in it looks nasty...I cant imagine eating salsa with fruit in it...Even tho tomato is a fruit it taste like a vegtable..

Depends on what your preferences are bro...I can eat veggies and fruit together....

Originally Posted by Action

Depends on what your preferences are bro...I can eat veggies and fruit together....

very true kinda like pizza with pineapple on it..Makes me ill thinking about it..But i like both seperate..